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Sage Carbonara
A traditional Italian carbonara with a herby sage twist! This rich and flavourful dish is perfect weekend treat.
Method
- Whisk the eggs, egg yolks, and half the cheese in a bowl. Season with a little salt and plenty of black pepper.
- Bring a large pot of salted water to the boil and cook the spaghetti until al dente. Drain reserving a cupful of pasta water.
- Meanwhile, heat the oil and butter in a large frying pan over a medium heat. Add the pancetta and fry, stirring often, for 4 minutes. Stir in the sage and fry for a further 4 minutes, or until the pancetta is crispy.
- Once cooked, remove the pancetta from the heat and stir through the spaghetti. Pour over the sauce and a splash of pasta water and stir for 30 seconds until the eggs are cooked through and the pasta is well coated.
- Serve immediately with the remaining Pecorino and a little more black pepper.
